Beech (Hypsizygus tessellatus) is a slow-growing edible mushroom that is found on beech trees in the wild, hence the name. Native to East Asia, they are perfect in soups, stews, stir-fries, or sauces, and maintain their crisp texture if added as the final ingredient. They have a lightly sweet, savory and nutty flavor, with a subtly crunchy texture and should always be served cooked (as their flavor is slightly bitter when raw). Beech can be a bit finicky, but generally grows well indoors. They require high CO2 levels to achieve delicate, long stems, but can also be fruited like oysters. They prefer cooler temperatures, and when they grow successfully, you can expect significant and commercially-viable harvests.

Beech grain spawn can be used for indoor production using sawdust-based sterile substrate.

Scroll down for descriptions of available strains.